Savvy - - Cuisine Savvy -

Serves 4


300 gm ridge gourd 500 gm medium prawns 2 tbsp oil 2 medium onions 6 gar­lic cloves 1 inch piece ginger 1 medium dried red chilli 1½ tsp cumin seeds 1 tsp co­rian­der seeds 1 tsp mus­tard seeds 1 big dried red chilli 1 large onion, finely chopped 4 gar­lic cloves, finely chopped 1 tsp turmeric pow­der 2 tsp red chilli pow­der 1 large tomato, finely chopped 1 tsp co­rian­der pow­der 1½ tsp garam masala pow­der 3 tsp fresh co­rian­der leaves, chopped Salt to taste 1 cup wa­ter


1. Peel ridge gourd and cut into medium-sized roundels. Peel, de-vein and wash prawns thor­oughly. 2. Heat 1 tbsp oil in a non-stick pan on medium heat. Add prawns and cook. Turn them af­ter 3 min­utes and cook for an­other 3 min­utes. Set aside in a bowl. 3. Grind onions, gar­lic, ginger, dried red chilli, 1 tsp cumin seeds and co­rian­der seeds with 3 tbsp of wa­ter into a fine paste. Trans­fer into an­other bowl and set aside. 4. Heat 1 tbsp oil in the same pan. Add ½ tsp cumin seeds, mus­tard seeds and dried red chilli. Let the seeds splut­ter. Add chopped onion and gar­lic. Sauté for 2 min­utes. 5. Add the ground paste, turmeric pow­der, red chilli pow­der and salt. Sauté for 5 min­utes. 6. Add tomato, cumin and co­rian­der pow­ders and sauté for 3 min­utes. Add ridge gourd and ½ tsp garam masala pow­der. Mix well. Cover and cook on medium heat for 5 min­utes. 7. Add prawns, 1 cup wa­ter, 2 tbsp co­rian­der leaves, 1 tsp garam masala and mix. Cover and cook for 5 min­utes on low heat. 8. Trans­fer into a serv­ing dish and gar­nish with the re­main­ing co­rian­der leaves and serve.

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